Crab cakes are one of those things that seem fancy and impressive, when in reality, they can be thrown together in under 15 minutes (if you’re quick) with non-perishable items you likely have in your cupboard. After realizing how easy and inexpensive it is to get near-restaurant-quality crab cakes at home, I now scoff at the $13 appetizer offered at your local fancy restaurant. Thanks, but I think I’ll just bring my own crab cakes from now on.
My recipe for the crab cakes is inspired by this food blogger, who uses fresh crab, and a lot of it. Maybe for special occasions I’ll bust out the fresh crab, but on days like today, I’m opting for the canned lump variety. Crab cakes always need a sauce to go with it. And no, I don’t think tartar sauce makes the cut. I whipped up a simple Sriracha remoulade inspired by this recipe. Since Sriracha may soon be hard to come by, it was difficult to part with even a few drops of what I consider to be the world’s single best hot sauce. On a side note, the city of Irwindale, California needs to suck it up. Burning eyes and headaches are a small price to pay for living in such close range to a Sriracha factory.
Ingredient list: Sriracha hot sauce, olive oil, panko bread crumbs, mayonnaise, Worcestershire sauce, Dijon mustard, a lemon, an egg, salt and pepper, red pepper flakes, parsley, chopped celery and canned lump crab. If you want bigger chunks of crab, go ahead and use 2 cans.
Crab Cakes with Sriracha Remoulade
Yields 6, cook time 20 minutes
- 1/3 cup mayonnaise
- 1-2 tablespoons Sriracha hot sauce
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- Salt/pepper to taste
- 1 large egg
- 2.5 tablespoons mayonnaise
- 1.5 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1 stalk finely diced celery
- Dash of red pepper flakes
- 1 1/2 tablespoons parsley
- 2 cans lump crab meat
- 1/2 cup panko bread crumbs
- Olive oil
- Lemon slices for serving
- Make the remoulade by mixing together the mayonnaise, lemon juice, Dijon mustard, salt and pepper in a small bowl. Add in Sriracha a little at a time until desired spice level has been reached. Set aside.
- In a medium mixing bowl, combine egg, mayonnaise, Dijon mustard, Worcestershire, salt, red pepper flakes, celery and parsley.
- Gently fold in panko break crumbs and lump crab meat. Make sure crab is fully drained of liquids.
- Divide evenly into 6 patties by rolling into a dense ball and then forming into flat-topped shape.
- In a medium non-stick pan, heat olive oil. Once hot, add in the crab cake patties and cook over medium-high heat for about 5 minutes. Once golden brown, flip patties and cook another 5 minutes. Transfer the crab cakes to a paper towel to remove excess oil.
- Top with the Sriracha remoulade and serve hot with lemon slices.